Mom's Shrimp Mousse Recipe

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Mom's Shrimp Mousse

Karen Stewart


My mum was a caterer for years and this is one from her recipe box that was a hit at most parties or events. Hope you enjoy.

★★★★★ 1 vote
20 Min


10 1/4 oz can tomato soup
1 1/2
envelopes unflavored gelatin
1 c
1 Tbsp
worcestershire sauce
stalks celery, chopped
onion, chopped
8 oz pkg cream cheese
1/4 c
cold water
4 1/2 oz cans shrimp or 1 (8-9 oz) pkg small frozen shrimp
salt and pepper to taste
black olives and pimiento strips (optional)


1Warm soup and cream cheese in saucepan over low heat until cheese melts.
2Soften gelatin in cold water and add to soup. Stir over heat until gelatin dissolves.
3Put cheese mixture and remaining ingredients in food processor and process until smooth. Pour into a ring mold (4 cup capacity) and refrigerate. Can be made several days ahead. Unmold unto lettuce lined serving plate. Fill center with black olives and pimiento strips.
4Please note: Grease mold with mayonnaise to make it easier to unmold mousse. To unmold loosen around the edges with a flat knife. Dip mold briefly in hot water.

About this Recipe

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy